Confections
Siracusa Lemon
Hazelnut TabletMade with
Soleil d’Or
Milk Chocolate - 38% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Coffee Hazelnut
Bon Bon
By Chef Donald Wressell
- Working time
- 45 minutes
- Yield
- Approx. 200 ¾ x ¾ Square Confections
- ContainsRecipe contains
- Tree Nuts, Dairy
A classic combination of coffee and hazelnut praline are accentuated by the caramel notes of 38% Soleil d’Or and pronounced deep chocolate flavor of 55% La Nuit Noir finished with a touch of vanilla and sea salt.
Hazelnut Praline 60/40
Ingredients
- 237 gHazelnuts
- 155 gSugar
- 46 gWater
- Salt (to taste)
- 1/2Vanilla bean
Hazelnut Praline 60/40
Directions
- 1
Combine sugar and water and cook to 120˚ C/ 248˚ F. Add warmed hazelnuts and stir until crystallization occurs . Continue on medium heat until deep caramel. Pour onto silpat to allow to cool. Add salt and vanilla bean and process in food processor until coarse paste.
Hazelnut Praline Layer
Ingredients
- 388 gHazelnut praline 60/40
- 56 gCocoa butter
- 56 gGuittard 38% Soleil d'Or
Hazelnut Praline Layer
Directions
- 1
Melt cocoa butter and milk chocolate to 40˚ C/104˚ F. Combine with Praline and stir well. While stirring occasionally allow mixture to cool down to 30˚ C/ 86˚ F. Cast into ½”x 10” x 12” frame until half full.
Coffee Infusion
Ingredients
- 27 gGround espresso
- 240 gWhole milk
Coffee Infusion
Directions
- 1
15 minute hot infusion. Add cream to make final weight 220 grams.
Coffee Paste
Ingredients
- 25 gFreeze dried coffee
- 100 gWater
Coffee Paste
Directions
- 1
Boil the water. Add the coffee and stir to dissolve the granules. Keep refrigerated for 1 month.
Coffee Ganache
Ingredients
- 220 gCoffee infusion
- 14 gSorbitol
- 28 gGlucose
- 14 gCoffee paste
- 482 g38% Soleil d'Or
- 140 g55% La Nuit Noire
- 102 gButter
Coffee Ganache
Directions
- 1
Boil the ground coffee and milk. Cover with plastic and infuse for 15 minutes. :Strain coffee and add heavy cream to the infusion to make 220g. Add the sorbitol and glucose to the infusion. Bring to boil. Pour cream over chocolates. Form an emulsion. Allow ganache to cool to 95°F. Add the coffee paste and butter. Mix completely. Cool ganache to 90°F. cast into frame over the hazelnut praline layer into 1/2” frame as final layer. Allow to crystallize overnight. Cut to desired shapes and separate.
Enrobe
Directions
- 1
Enrobe in 61% Cacao Lever du Soleil chocolate.
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Shop the Recipe and More
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